Print

River Cottage Game Pie

River Cottage Game Pie
Print Recipe

A rich, deeply flavorful British game pie featuring a mix of venison, pheasant, and rabbit in a red wine and juniper gravy, encased in a buttery, flaky shortcrust pastry. The filling is tender and aromatic, while the pastry provides a golden, crisp contrast. Perfect for a special occasion or a comforting winter meal.

Ingredients

Scale
  • For the Pastry:
  • 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1 tsp fine sea salt
  • 6–8 tbsp ice water
  • 1 large egg, beaten (for egg wash)
  • For the Filling:
  • 1 lb (450g) venison shoulder, cut into 1-inch cubes
  • 8 oz (225g) pheasant breast, cut into 1-inch cubes
  • 8 oz (225g) rabbit leg meat, cut into 1-inch cubes
  • 4 oz (115g) smoked bacon lardons or pancetta, diced
  • 1 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 1 1/2 cups (360ml) full-bodied red wine (e.g., Shiraz or Cabernet Sauvignon)
  • 2 cups (480ml) rich beef or game stock
  • 2 tbsp redcurrant jelly
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tsp juniper berries, lightly crushed
  • 2 bay leaves
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Prepare the pastry. In a large bowl, rub the cold, cubed butter into the flour and salt using your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This creates a flaky texture. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Avoid overworking. Turn out, shape into a disc, wrap in plastic, and chill for at least 30 minutes. This relaxes the gluten and firms the butter.
  2. Brown the meats. Pat all game meats dry with paper towels. Heat the olive oil in a large, heavy-bottomed Dutch oven or casserole over medium-high heat. Working in batches to avoid steaming, sear the venison, pheasant, and rabbit until deeply browned on all sides, about 5-7 minutes per batch. Transfer to a plate. The fond (browned bits) left in the pot is essential for flavor.
  3. Cook the aromatics. In the same pot, add the diced bacon. Cook over medium heat, stirring occasionally, until the fat renders and the bacon crisps, about 5 minutes. Add the diced onion, carrot, and celery. Cook, stirring, until softened and just beginning to caramelize, about 8-10 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Build the gravy. Sprinkle the 2 tablespoons of flour over the vegetable mixture. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste and create a roux. Slowly pour in the red wine, scraping the bottom of the pot vigorously with a wooden spoon to deglaze and incorporate all the fond. Bring to a simmer and let it reduce by half, about 5-7 minutes.
  5. Simmer the filling. Add the seared game meats back to the pot along with any accumulated juices. Pour in the stock, then add the redcurrant jelly, thyme, crushed juniper berries, bay leaves, salt, and pepper. Stir well to combine. Bring to a very gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 15 minutes, stirring occasionally, until the meat is fork-tender. The liquid should thicken to a rich gravy. Remove bay leaves, then transfer the filling to a shallow dish and cool completely. A hot filling will melt the pastry.
  6. Roll and line the pie dish. Preheat your oven to 375°F / 190°C. On a lightly floured surface, roll out two-thirds of the chilled pastry to a 1/8-inch thickness, large enough to line a 9-inch pie dish with a 1-inch overhang. Carefully lift and press the pastry into the dish. Trim excess. Spoon the cooled filling into the pastry-lined dish.
  7. Top and seal the pie. Roll out the remaining pastry for the lid. Brush the edges of the pastry in the dish with beaten egg. Place the lid over the filling, pressing the edges firmly to seal. Trim any excess, then crimp the edges with a fork or your fingers. Cut a small steam vent (about 1/2-inch) in the center of the lid. For a glossy finish, brush the entire top with the remaining beaten egg.
  8. Bake to perfection. Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-55 minutes, or until the pastry is a deep, golden brown and you can see the filling bubbling gently through the steam vent. If the edges brown too quickly, cover them with foil. Let the pie rest for 15-20 minutes before serving; this allows the filling to set for cleaner slices.

Notes

Storage: Cool completely, then cover and refrigerate for up to 3 days. Freezing: Wrap the unbaked, assembled pie tightly in plastic wrap and foil, or place the cooled baked pie in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating. Reheating: Cover pie loosely with foil and reheat in a 325°F / 160°C oven until heated through, about 25-35 minutes for a refrigerated pie or 45-60 minutes for a thawed, frozen pie. The internal temperature should reach 165°F / 74°C.

Nutrition

Keywords: river cottage game pie, game pie recipe, British game pie, venison pie, pheasant pie, rabbit pie, shortcrust pastry pie, hearty meat pie, winter comfort food, special occasion dinner, red wine gravy, foraged game recipe

Find it online: https://britishrecipes.uk/river-cottage-game-pie-recipe/